Recipes

Easter is a time full of tradition for many families. One is this delicious Italian Easter bread. It is braided with eggs, which signifies new life in nature., just as we are celebrating new life in the season of spring and in the risen Christ.

• 2 1/2 cups Swany White Flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (.25 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs (hard boiled and dyed)
• 2 tablespoons butter, melted
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well.
3. Then, in a small saucepan, mix milk and butter and heat until milk is warm and butter is softened but not melted.
4. Then slowly add the milk and butter mixture in to the flour mixture; stirring constantly.
5. Add two eggs and 1/2 cup flour; beat well.
6. Next add the remaining flour, 1/2 cup at a time, and stir well after each addition.
7. Once the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, This will take about 7-9 minutes.
8. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
9. Punch the dough and turn it out onto a lightly floured surface, then divide the dough into two equal size rounds. Cover each and let rest for 10 minutes.
10. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick and form a loosely braided ring, leaving spaces for the five colored eggs.
11. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
12. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled, about 45 minutes.
13. Brush risen loaf with melted butter.
14. Bake in the preheated oven until golden brown, about 30 minutes.
15. Happy Easter! Enjoy

Sourdough is a wonderfully delicious bread that is actually pretty easy to make. While traditional bread often produces a firm dough, sourdough is usually loose or pourable. Your traditional loaf can often times be made on short notice, while sourdough will require some planning, and it may take a few times before you get it right. It will be completely worth it though when you taste it.

INGREDIENTS

• 2 cups sourdough starter (watch video)
• 5-6 cups Swany White Wheat Flour
• 1 heaping Tbsp salt
• 1 cup filtered water, cold or room temperature

INSTRUCTIONS

1. In a sizeable bowl, mix starter, water and 3 cups of whole wheat flour with a wooden spoon. Make sure it is combined well.
2. Add the salt and then the remaining flour about ½ cup at a time. Completely stir in the flour with each time until you can no longer mix with a spoon. Then, begin to use your hands to mix in the flour that remains.
3. Pour, year pour, dough into large loaf pans, filling ⅓ way up.
4. Cover with pans with a towel and allow to sit in a warm place for 4-12 hours, until the dough is at least doubled in size.
5. Place the loaves in a cold oven and turn the oven on to 350 degrees.
6. Bake bread for 50-60 minutes, until the edges are golden and the bottom sounds hollow when you tap it.
7. Remove to cool on wire racks for at least 30 minutes.
8. This recipe makes should make 2-3 loaves, depending loaf pans used.

Some useful tips:

• You want to bake with starter that is at its peak – it will have a dome-shape on top.
• Starters peak in the 2-3 hour range after each feeding.
• Don’t skimp on the water that recipes call for.  Sourdough recipes are wetter than traditional breads made with baker’s yeast.
• Make the following alterations to all sourdough recipes:  In the beginning, combine the starter, water and half of the flour and let it sit for 10 minutes.  Add the salt after all the remaining ingredients, knead briefly and let it sit for 10 minutes.  When the dough is just pulling away from the sides of the mixer bowl, dump it out onto a lightly floured surface and let it sit for 10 minutes.  Knead by hand for 5 minutes, then rest for five minutes.  Repeat one more time.
• The press-your-thumb-to-test-for-springyness test works.  Do it.
• The see-through-your-dough test works too.  Try it.
• Two rises will produce a more sour bread than a single rise.
• The longer the dough rises, the more sour the bread will be.
• It is possible for sourdough to over-rise.  When baked, this dough will become flat discs.

As winter drags on, we continue to find some comfort in our kitchen. One of our favorite comfort foods is chili, and what goes better with chili than cornbread? This recipe is super easy to make and it will pair nicely with your chili, even on its own.

INGREDIENTS

• 1 cup Swany White flour
• 1 cup Swany White cornmeal
• 2/3 cup granulated sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1/3 cup neutral oil or melted butter
• 1 large egg
• 1 cup milk

INSTRUCTIONS

1. Grease a 9-inch cake pan, muffin pan or our favorite, a cast iron skillet
2. Preheat the oven to 400 degrees.
3. In a medium bowl, mix flour, cornmeal, sugar, salt, and baking powder, combine well.
4. In the center of your dry mixture, make a small well and add your oil or butter, milk, and egg.
5. Stir all of this until it just comes together and only a few lumps remain.
6. Pour your cornmeal batter batter into the prepared pan and bake for 20-25 minutes (15 minutes if you are making muffins) until the top is a nice golden brown and a toothpick inserted into the center comes out clean.
7. Best served warm

There is something about the taste of fresh bread right from the oven. This whole wheat bread is prefect for sandwiches, rolls, or buns. And if you are a novice baker, this simple recipe is a perfect way to kick up your skills a notch

INGREDIENTS

• 1 1/4 cups warm (not hot) water
• 2 teaspoons active dry yeast
• 1 cup milk – whole, 2%, or skim
• 1/4 cup honey
• 2 tablespoons canola oil
• 2 3/4 cups Swany White flour, plus extra for kneading
• 2 3/4 cups Swany White Whole Wheat Flour
• 1 tablespoon salt

INSTRUCTIONS

1. Pour the water into the bowl of a standing mixer and sprinkle the yeast over top. Let this stand for a few minutes until the yeast has dissolved.
2. Then stir in the milk, honey, and oil.
3. To this mixture, add two cups of white flour and the salt, and stir to combine the ingredients.
4. When mixed, add the remaining white and whole wheat flours. Stir to form a shaggy dough and allow to stand for 20 minutes giving the flour time to absorb the liquid.
5. Using the dough hook attachment of the mixer, knead the dough for 8-9 minutes. Alternatively, knead the dough by hand. If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky.
6. The dough is completely kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.
7. Clean out the mixing bowl and coat it with a little oil.
8. Take dough and form it into a ball and turn it in the bowl to coat it with oil.
9. Cover the bowl and allow the dough rise in a warm spot until it is about double in size. This will take about 1 to 1 1/2 hours.
10. Sprinkle a little flour on the counter and turn the dough out on top and divide it into two and shape each half into a loose ball. Let them rest for 10 minutes.
11. Grease two 8×4-inch loaf pans or and shape each ball of dough into a loaf and transfer to the loaf pans.
12. Let the loaves rise a second time until they start to dome over the edge of the pan, about 30-40 minutes.
13. Pre-heat the oven to 425°F while dough is rising.
14. Slash the tops of the loaves with a serrated knife and put them in the oven. and immediately turn down the heat to 375°F.
15. Bake the loaves for 30-35 minutes, until they are dark golden-brown and sound hollow when tapped on the bottom.
16. Remove the loaves from the pans and let them cool completely before slicing.

If you love French Toast, you will love this delicious brioche recipe that will definitely up your breakfast game.

The rich, egg and buttery Brioche is also delicious as sandwich bread, hamburger buns, and cinnamon rolls.

Recipe makes 2 sandwich loaves, or 12 large rolls

INGREDIENTS

• 16 tablespoons unsalted softened butter
• 1 tablespoon active dry or instant yeast
• 1/2 cup water or milk
• 1/4 cup sugar
• 6 large eggs
• 2 teaspoons salt
• 4 to 4 1/2 cups Swany White flour
• 1 yolk beaten with 1 tablespoon water, for the glaze

INSTRUCTIONS

1. Combine the yeast and water in the bowl of a stand mixer, and allow the yeast to dissolve for a few minutes.
2. Add the sugar and the eggs to the yeast mixture, and stir until the eggs are broken up.
3. Add the salt and 4 cups of the flour. Mix until you’ve formed a floury dough.
4. With a dough hook on low speed, knead the dough for about 2 minutes, or all the flour comes together in a smooth ball.
5. Increase the mixer speed to medium and start adding the butter one tablespoon at time.
6. Once all the butter is added, continue to beat the dough for about 5 minutes, the dough should be glossy and supple, and it should jiggle slightly almost like custard.
7. Cover dough loosely and place in a warm place to rise until roughly doubled in bulk.
8. Once it has doubled, cover the bowl with plastic wrap and place it in the fridge and allow to rest overnight.
9. Turn the dough out onto a lightly floured counter and pat into a rectangle and divide the rectangle into 12 equal pieces, then roll each piece into a ball. Place into each loaf tin, staggering them slightly so you create a braided look or you can divide the dough in half and shape each half into a standard loaf.
10. Cover the brioche loosely and allow them to rise again until they’re doubled in bulk, look puffy and pillow-like, typically 1 1/2 to 2 hours.
11. Preheat the oven to 350 degrees and whisk together the yolk and water for the glaze and brush it evenly over the tops of the brioche.
12. Place on middle rack in oven. When the loaves look puffed, glossy, and golden-brown on top, your brioche is done.
13. Allow the brioche to cool for about 5 minutes in pans, then gently ease them out and transfer them to a wire rack to finish cooling completely.

There is something special about fresh baked pastries, and these croissants are no exception. They may be a lair of love, but their flaky, buttery goodness is sure to be a delicious addition to your breakfast or brunch menu.

Ingredients

• 3 1/2 cups Swany White Flour
• 1/4 cup white or packed brown sugar
• 2 teaspoons salt
• 1 cup milk, or more
• 1 pound unsalted butter
• 2 tablespoons flour, for dusting
• 1 egg
• 1 tablespoon milk

Directions

1. In a stand mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If your dough I snot moist enough, you can add additional milk, no more than 4 tablespoons, adding a table spoon at a time.
2. Once you have achieved moist dough, turn the mixer on high and mix for another 4 minutes until very smooth and elastic.
3. Turn the dough out of the bowl onto a floured surface, cover with a damp towel and allow it to rest for about 15 minutes.
4. Remove the towel and roll the dough onto a board into a 10 by 9-inch rectangle about 5/8-inch thick. Wrap the dough in plastic then chill for at least 1 hour and up to overnight. A French rolling pin works best for this.
5. About ten minutes prior to removing dough from the refrigerator, prepare the butter by beating it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between plastic wrap and set aside.
6. Remove the dough from the refrigerator and roll it on a floured surface into a 10 by 15-inch and 1/4-inch thick rectangle.
7. Place the shorter side of the dough parallel to the front of your body on the work surface and place the butter in the middle, long-ways.
8. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
9. Roll the dough once again to form a new 10 by 15-inch rectangle and then fold into thirds.
10. Mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first “turn”.
11. Wrap in plastic and chill 1 hour.
12. Repeat steps 9 – 11 again three more times
13. After the final turn, you can let the dough chill 1 hour (up to overnight), or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
14. When ready to roll and cut the dough, use a sharp large knife and cut into 6-inch strips then cut them into triangles, about 4 inches wide at the base of the triangle.
15. Stretch these triangles again 9 inches long, then place on the work surface and place a piece of scrap dough in the center of the wide end to enclose. This will help plump up the center.
16. Roll the triangles up towards you starting at the wide end tucking under the tip and curving the ends to produce that famous present shape. Place them 2 inches apart on a parchment lined sheet pan.
17. In a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
18. Place croissants in a warmed oven with a pan of hot water in the bottom to create moisture that will allow the croissants to proof.
19. Set aside to proof until puffed up and spongy to the touch (about 1 to 1 1.2 hours) and remove from the oven.
20. Preheat oven to 425 degree F and spritz with water, close the door, and get the croissants. after placing the croissants in the oven, spritz again, close the door and turn the oven down to 400 degrees F.
21. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.

It is that time of year and we are all getting ready for the big game, there will be Super Bowl parties everywhere and where there are Super Bowl parties there is sure to be great food. Delight your guests with these delicious reuben bites that are sure to be a hit at your game day bash!

Ingredients

• 2 Swany White Pizza Crust recipe found HERE
• 1/4 lb thinly sliced corned beef
• 1/2 cup finely shredded Swiss cheese
• 1/3 cup sauerkraut, well drained

Directions

• Heat oven to 375°F.
• Prepare pizza dough and roll out to create two 12-inch-long rectangles.
• Layer half of the corned beef on each dough rectangle and top each evenly with cheese and sauerkraut.
• Starting at long side, roll up each tightly and be sure to seal long edges.
• Place, seam side down, on ungreased cookie sheet and tuck edges under.
• Bake about 15 minutes or until golden brown.
• Cut warm rolls into 1-inch slices; place on serving platter.
• You can serve with thousand island dressing as a dipping sauce or plain.

Who doesn’t love a good cookie, especially when that cookies pack a little bit of a nutritional punch like these yummy oatmeal cookies.

Ingredients

• 1 cup butter
• 1 cup packed brown sugar
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups Swany White Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 cups Swany White Quick Oats

Directions

1. Preheat the oven to 375 degrees F and grease cookie sheets.
2. In a medium bowl, cream together butter, white sugar, and brown sugar.
3. Beat in eggs one at a time, and add vanilla.
4. In another bowl, combine flour, baking soda, salt, and cinnamon.
5. Mix flour mixture into the creamed mixture.
6. Mix in oats.
7. Cover, and chill dough for at least one hour.
8. Once chilled, roll the dough into one inch sized balls, and place 2 inches apart on cookie sheets.
9. Flatten each cookie with a large fork dipped in sugar.
10. Bake for 8 to 10 minutes and allow cookies to cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
11. ENJOY

Get your morning off to a great start with this hearty banana bread. The oats in this recipe makes it a bit heartier than your average banana bread which makes it a great grab and go breakfast!

INGREDIENTS

• 1 cup packed brown sugar
• 1/2 cup vegetable oil
• 1/2 cup 2% milk
• 2 large eggs
• 2 cups mashed ripe bananas (about 4-5 medium bananas)
• 2 cups Swany White flour
• 1 cup Swany White oats
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

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INSTRUCTIONS

• Preheat the oven to 350ºF.  
• Prepare a 9×5-inch loaf pan with non-stick spray, oil, or butter.
• In a large bowl, combine the brown sugar, vegetable oil, milk and eggs. Mix well and then add in the bananas.
• In another bowl, combine the dry ingredients and make sure they are mixed well.  
• Incorporate the dry ingredients in to the wet ingredients and mix until combined.
• Pour the batter into loaf pan and transfer to the oven.
• Bake for about 60 minutes, or until a tester inserted in the center comes out clean. **You may need to cover the top with foil about halfway through the baking time so the top is not over browned.**
• Let the loaf cool for 10 minutes before removing from the pan.
• Allow to cool completely before cutting.
• Enjoy plain, with butter, or your favorite spread.

Who doesn’t love pizza? It is the perfect family go to meal. Making your own crust can often seem like too much work, but with this recipe, all you need are a few ingredients to make this crust with a healthy twist.

Ingredients

• 1 cup Swany White Oats
• 3 egg whites
• 1/4 cup milk (or almond milk)
• 1/4 tsp salt
• 1/4 tsp baking powder

Instructions

1. Preheat the oven to 400ºF.
2. Blend all the base ingredients together until smooth. It should be somewhat thick.
3. Transfer mixture to a parchment lined baking sheet by pouring the batter and shaping it with a spoon into desired shape.
4. Bake at 400ºC for about 8-10 minutes.
5. Remove from the oven and turn it over. Spread the desired sauce over the pizza crust and add additional ingredients, then sprinkle with an even layer of mozzarella.
6. Return the pizza to the oven for 10-12 minutes at 350ºC.
7. Remove from oven and enjoy!